Lula-kebab (or rather lula-kebab) is a traditional oriental dish, as well as a dish of various ethnic groups of the Caucasus. It translates as "fried meatballs" or "meatballs on a spit." Different peoples use lamb, pork, chicken, turkey, beef, even marble as the main meat ingredient. Moreover, in some countries, the kebab is a cut of fried meat, in others it is stew, in others it is fried meat wrapped in pita bread, etc. It is baked on the grill, cooked on the grill. There are a lot of options.
Traditional technology
How to make kebab in the traditional way, such a recipe will tell. Be sure to take fat mutton meat. Chopped into small pieces, mixed with egg, onion, hot pepper, spices, salted. Stuffing is well kneading with your hands to get a completely homogeneous mass. It should not fall apart, because several eggs may be required, and bacon can be added to hold the meat together. Small oblong cutlets are formed from the mass, crushed in flour, put on skewers or laid out on a grill and grilled like kebabs. By the way, in the west, they mean just him!
Pork kebab
Now let's figure out how to cook pork kebab. We need about 1 kg of fatty meat. If it is a bit lighter, you can additionally prepare lard, which we add to the stuffing. Or lard, which will be passed through a meat grinder and added to the meat. Next up is vinegar - about 3 tablespoons. Wine or apple will do. Salt to taste. Garlic - 3-4 cloves. In order to make a delicious kebab on the grill of pork, meat must be seasoned with spices. This will give the dish a flavor and palatability. Spices are: coriander (a pinch of medium size), allspice - 5-7 peas, ground pepper - to taste, depending on whether you like spicy.
It is well suited to cook pork kebab on the grill, citrus zest - lemon or orange. The latter is better, because vinegar will give you the acid you need. Next up is a bunch of parsley, some sugar and 2 large onions. How to make an excellent dish from all this set? Pretty simple! Let's get started. So, pass the meat, onion, garlic, zest and parsley, allspice through the meat grinder several times to get an airy completely homogeneous mass. Grind the spices into powder and pour into the minced meat.
Knead, add oil and vinegar, stir well again. So that the forcemeat for a dish such as pork kebab on the grill turns out exactly the consistency that is necessary for it, it should be stirred for a long time - to give the desired viscosity. Many cooks lift the mass and throw it with force on the cutting table so that it becomes denser and better “sticks together”. If necessary, you can drive an egg - for a fortress. In order to make it more convenient to cut the pork kebab on the grill from pork onto skewers, put the minced meat in the refrigerator for half an hour before it freezes.
And skewers are also better to cool. And then, when the meat is strung, send the tray with kebabs to the cold for 15 minutes - then they will be better kept on skewers. And finally, the toasting process. You need to hold the patties over the fire for about 12 minutes, turning four times so that they are evenly covered with a golden brown crust. Sprinkle with chopped dill before serving. Serve on lettuce.
There is such a delicious kebab pork kebab with mustard sauce, tomato, just with ketchup and mayonnaise.